Autumn Apple Crumbly Crisp

Hello everyone, and happy fall! I hope you’re all enjoying the foliage, pumpkins, and that you’re taking advantage of the chilly weather to bake! I know I am. This week, I have an incredible recipe to show you all. According to my dad, it’s, “the best thing [I’ve] ever made.” So, pull out your apples for some Autumn Apple Crumbly Crisp!

To be honest, when I made this recipe I wasn’t really in the mood to bake with apples quite yet. But my family went apple picking, something we love to do every autumn, and came home with way too many apples to eat.

My sister, home from college for the weekend, begged me to make a fall recipe, and I couldn’t refuse. After all, she always tells me how much she misses my sweets when she’s away at Brown.

I didn’t feel like making a whole apple pie, so I have to admit that this crisp is actually just borne out of laziness. But, that laziness served me well! It took no time to make this incredibly easy, two-bowl dessert, and it tastes even more decadent than a full slice of apple pie – there’s more buttery, crumbly crust-like pieces, and it feels healthier because it’s made from oats. So, this fall, go crazy and don’t make an apple pie, I promise you won’t be disappointed…

In a medium bowl, combine all of the ingredients for the crumb topping using your hands – get ’em in there to really work through it, until you have pretty small crumbs. When you’re done, pop the bowl in the fridge,

In a smaller bowl, combine the melted butter and flour, then add in the lemon juice, milk vanilla, brown sugar, cinnamon, and salt. With the apples distributed throughout your 8-by-8 inch pan, pour the butter mixture evenly over the pan. Then, sprinkle the crumb topping over that.

Bake for about 33 minutes, or until the apples are set and the crumb topping is slightly browned. Cool the pan for at least ten minutes before serving, but do serve it warm, perhaps with a side of vanilla or strawberry ice cream!